Tomato-Bread Soup:

Ingredients:

• 1.5 lbs (about 680g) ripe tomatoes, chopped

• 4 cups vegetable or chicken broth

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1/4 cup extra virgin olive oil

• 1 cup day-old rustic bread, torn into small pieces

• 1 tablespoon tomato paste

• 1 teaspoon sugar

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes (adjust to taste)

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish

• Grated Parmesan cheese, for serving

Instructions:

1. Sauté Aromatics:

• In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.

• Add minced garlic and sauté for another 1-2 minutes until fragrant.

2. Add Tomatoes:

• Add chopped tomatoes, tomato paste, sugar, oregano, and red pepper flakes to the pot. Stir well to combine.

3. Simmer:

• Pour in the vegetable or chicken broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes until the tomatoes are softened.

4. Add Bread:

• Add torn bread pieces to the soup. Let it simmer for an additional 10 minutes until the bread has absorbed some of the liquid.

5. Blend:

• Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

6. Season:

• Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.

7. Serve:

• Ladle the Tomato-Bread Soup into bowls.

• Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Optional Tips:

• For a richer flavor, you can add a splash of balsamic vinegar to the soup.

• Experiment with different varieties of tomatoes for a nuanced flavor profile.

• Serve with a drizzle of high-quality extra virgin olive oil just before serving.